• 보건의료생명과학 논문지
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• 제11권2호
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• pp.271-277
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• 2023

본 연구는 예비유아교사의 안전돌봄 실천행위 인식을 알아보기 위해 G광역시 G대학교 예비유아교사 125명을 대상으로 하였다. 수집된 자료는 One-way ANOVA와 Scheffe 사후검증을 실시하여 분석하였다. 연구결과, 학년에 따른 예비유아교사의 안전돌봄 실천행위 인식의 전체는 통계적으로 유의한 차이가 나타났다. 하위요인인 '생활안전', '교통안전', '폭력 및 신변안전', '약물 및 사이버중독', '재난안전'에서는 통계적으로 유의한 차이가 나타났고 집단 간의 차이가 나타났다. 반면에 '직업안전', '응급처치'에서는 통계적으로 유의한 차이가 나타나지 않았다. 이러한 결과를 통해 안전돌봄 실천행위를 측정하여 안전역량을 신장시키고자 하며, 예비유아교사의 안전에 대한 실무교육 기회 확대, 다양한 매체 개발, 무엇보다 유아교사양성과정에서 안전과 관련한 수업운영과 내용을 토대로 예비유아교사교육 프로그램을 개발하는데 기초자료를 제공하고자 한다.

• 한국식품조리과학회지
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• 제28권5호
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• pp.559-567
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• 2012

The purpose of this study was to investigate the perceptions of the foodservice industry workers in regard to the use of seasonings and sweeteners in the restaurants. Questionnaires were distributed to 902 foodservice workers of various restaurants. Participants were questioned on their perceptions of both natural and artificial seasonings & sweeteners. Furthermore, they were asked to respond to questions regarding the need of public education and information about the use of seasonings and sweeteners, along with the demographic information. The results showed that 65.7% of respondents used both the artificial seasoning and artificial sweeteners, while 9.9% of respondents used only natural seasonings and sweeteners. The restaurant employees answered that they have tried to reduce the use of artificial seasonings and sweeteners(3.69/5 point). Some of the respondents reported that they have tried to increase the used of natural seasonings and sweeteners(3.54/5 point). There were significant differences in the respondents' perceptions and attitudes on the seasonings and sweeteners by the restaurant type(p<0.05). The respondents perceived the need for education on the safety of artificial seasonings and sweeteners(3.71/5point) and the production process of natural seasonings(3.75/5 point). There was no significant difference in the respondents' perceptions on the need for education of the seasonings and sweeteners by the restaurant type. The findings suggest that education regarding the use of artificial seasoning and artificial sweeteners, as well as cooking methods that use natural seasonings, is needed to reduce the use of artificial seasonings and sweeteners in restaurants.

• 간호행정학회지
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• 제19권1호
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• pp.118-127
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• 2013

Purpose: The purpose of this study was to identify experiences of incidents and to explore the perceptions of Patient Safety Culture between two groups using nursing homes in Korea; employees and patients and their families. Methods: In 2010 in-depth interviews were used to collect data from 56 participants (38 employees, and 18 patients and family members). The data were analyzed using inductive content analysis. Results: The analysis scheme resulting from employees' data consisted of 7 categories and 22 subcategories, after 216 significant statements were analyzed and categorized. The 7 categories were education and training (24.5%), working attitude (23.6%), organizational system (19.0%), job satisfaction (18.5%), institutional environment (6.5%), manager leadership (4.2%), and work climate (4.7%). The analysis scheme resulting from patient and family data consisted of 6 categories and 7 subcategories after 24 significant statements were analyzed and categorized. Education and training among categories of employees were excluded. Conclusion: These findings indicate that an evaluation tool for patient safety culture should be developed for nursing homes in Korea.

• 농업과학연구
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• 제47권1호
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• pp.95-104
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• 2020

The Ministry of Agriculture, Food, and Rural Affairs is currently pushing forward policies targeting the Rural Convergence Industry initiative to incubate the front-runners of the '6th industry', to increase off-farm income, to create rural jobs for elderly, and to create women-based farms. As a result, in 2017, a total of 11,604 Rural Convergence Industries were in business, and the goods produced from those industries were diverse. However, the quality and safety of those products are not being checked and managed thoroughly, which has caused consumers to not trust products made from the Rural Convergence Industries. Through a survey and the ordering logit model, this study analyzed consumer perception of the safety and quality of goods from the Rural Convergence Industries. The analysis revealed that we must first raise awareness of the importance of rural agriculture areas and the products of the Rural Convergence Industries to uplift consumer perceptions regarding the products produced by the industries. The analysis also revealed that diverse points of distribution (sellers), education on the importance of rural and urban areas, and marketing Rural Convergence Industry products within suburban consumer populations are necessary to increase the consumption of these products.

• 웰빙융합연구
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• 제3권4호
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• pp.11-20
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• 2020

Purposes: This is a study on the perception of safety in use according to cosmetic information. Research design, data and methodology: As a result of analyzing 324 women in their twenties living in the metropolitan area, the following conclusions were drawn. Results: As a result of measuring the awareness of cosmetic information, the awareness of 'cosmetic-related knowledge' (M=3.52) and 'cosmetic performance' (M=3.43) was high, indicating that information on cosmetic knowledge was actively shared with each other. It was understood that the method of use and effect were properly recognized and that the cosmetics were selected. 'Correct cosmetic storage method' is significant in the factors of interest in cosmetics (p<.001), and 'the harmful ingredients of cosmetics that should be avoided' are significant in the factors of cosmetic information (p<0.05) and the factors of interest in cosmetics (p<0.01). 'Trouble-causing ingredients' showed a statistically significant difference in safety perception in all factors except cosmetic performance factors. Conclusion: There is a need to construct a system that allows consumers to easily purchase cosmetics that are necessary for their skin by schematically or simplifying the information on the usage period and trouble-causing ingredients after opening the cosmetics to be easily understood.

• 한국항공운항학회지
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• 제30권3호
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• pp.65-75
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• 2022

This study tried to confirm whether the public's negative emotions such as fear and anxiety about corona virus infection caused by the spatial nature of the aircraft were alleviated due to factors of in-flight services focusing on hygiene and quarantine and further had a positive effect on the formation of Rapport between cabin crews and passengers. We also investigated the impact on passengers' perceptions such as Reliability and Safety which can be viewed as a new measure and standard of customer satisfaction in the Pandemic era through Rapport. A survey was conducted online in December 2021 for passengers with experience in boarding aircraft after the COVID-19 outbreak, and a total of 211 responses were used for analysis. As a result of the analysis of the data, it was confirmed that aircraft in-flight service had a positive (+) effect on Rapport, and Rapport between passengers and cabin crews had a positive (+) effect on passenger Reliability and Safety.

• 대한예방한의학회지
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• 제14권3호
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• pp.93-105
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• 2010

Objective : Recently the number of health functional food (HFF) made with Traditional Korean Medicine (TKM) herbs have been increasing. However, there was a lack of the functional and safety information on HFF. Thus, this study was performed to investigate perceptions and consumptions of the HFF in Daegu area. Method : We used the data of 'Survey in Daegu' in 2010 and analyzed characteristics of perceptions and intake conditions of HFF of 1,208 participated inhabitants. Result : Among the 1,208 respondents, 30.4% were male and 63.5% were female. Most respondents (69.3%) were between 30's and 50's decade. The recognition rate of HFF made with TKM herb appeared to 86.2%. The major route of acquiring HFF information was 'mass-media' (49.8%) ; the primary reason of using HFF was 'For health promotion and anti-aging' (69.2%). On the other hand, the recognition rate of adverse effects was 53.3%. As for intake effect, 41.5% were satisfied at HFF consumption, while 56.0% did not feel special effects through the HFF consumption. In regards to purchase place, 'HFF store' was most selected by 38.0%. 69.1% of respondents selected to TKM decoction, the reason is that it made according to TKM physician's diagnosis considered their health condition. Conclusion : HFF intake was purpose to health promotion, but HFF made with TKM was consumed without any information about that. In order that HFF be used properly to promote health, the scientific and reasonable information of HFF made with TKM herb is need for consumers.

• 한국산학기술학회논문지
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• 제13권8호
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• pp.3570-3577
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• 2012

국가산업발전의 근간이 되며, 에너지 공급원의 하나인 원자력발전에 따른 일반인들의 위험도에 대한 연구는 원자력발전의 사회적 수용성 측면에서 매우 중요한 요소이다. 이에 본 연구는 일반인들이 인식하는 원자력발전과 방사선에 대한 사회적 위험 정도, 오개념 등을 파악하고, 인식 개선을 위해 요구되는 노력을 제시하기 위한 목적을 갖는다. 목적 달성을 위해 일반인 251명을 대상으로 인식을 분석하였다. 분석 결과, 일반인들은 원자력발전의 안전성에 대해 막연한 불안과 의혹을 가지고 있으며, 정부산하단체에 대한 신뢰가 낮은 것으로 나타났다. 연령이 낮을수록 원자력관련 정책결정에 기업이나 산업체의 영향력이 높은 것으로 인식하였다. 본 연구결과를 토대로 할 때, 일반인들이 가장 신뢰하는 대학 연구기관의 교수 및 과학자 집단을 통해 일반인들이 가지고 있는 오개념을 바로 잡고 내재적 인식변화를 모색해야 할 것이다.

• 대한통합의학회지
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• 제11권1호
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• pp.99-111
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• 2023

Purpose : Although quantitative research on alcohol consumption among nursing students is important, qualitative research is needed to determine the subjective views of individual students, such as their feelings and thoughts, and ensure the implementation of a targeted alcohol intervention program. Q-methodology is a systematic approach that examines the subjective perspectives of individuals, including their views, beliefs, and attitudes, enabling understanding of the types and characteristics according to the individual's subjectivity structure. This study examined the subjective perceptions of drinking among freshmen in nursing college using Q methodology. Methods : Q-sorting was conducted, collecting 38 P samples and 40 statements. The data were analyzed using the PC QUANL program. The principal component factor analysis method was used for Q-factor analysis. Results : The results identified four types of drinking perceptions among freshmen in nursing college. Type 1 was "safety and health pursuit," type 2 was "friendship pursuit," type 3 was "'norm-oriented," and type 4 was "sound manners." When looking at the subjective perceptions of drinking among freshmen in nursing college, there was a common opinion that drinking should not be forced and that it is an individual choice. However, the difference in views (positive and negative) of drinking shows the need for customized educational programs and interventions suitable for each type. Conclusion : Nursing freshmen should be prepared to play an important role in health care as an educational role and model in preventing damage from drinking and maintaining health promotion throughout their life by habituating proper drinking behavior during college life. In addition, it is necessary to develop a plan to increase positive awareness of drinking among nursing students through various strategic programs that can participate in sobriety prevention programs within the university.

• Human Ecology Research
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• 제62권1호
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• pp.181-196
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• 2024

This study examined the influence of perceptions of food risk and food labeling on the purchase of labeled food items and the intention to pay higher prices for safe food. Data were obtained from the Korea Rural Economic Institute's Consumer Behavior Survey for Food 2020. The analysis focused on the responses of 6,355 consumers, all of whom were mainly responsible for food purchases. The analysis investigated the moderating effect of food risk perception on the relationship between food labeling perception and the purchase of labeled food. Regarding the purchase of labeled food, statistically significant effects were noted for gender, educational level, perception of food labeling, and perception of food risk; however, the interaction effect of perceptions of food labeling and food risk was not statistically significant. With regard to the intention to pay higher prices for safe food, except for age, statistically significant effects were observed for gender, educational level, food expenditure, perception of food labeling, and perception of food risk; moreover, the interaction effect of perceptions of food labeling and food risk was significant. The results indicate that consumers reporting low food labeling perception and low purchase of labeled food were most vulnerable regarding food safety; therefore, it is necessary to provide such consumers with food label provision methods and specified education programs.